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IMPROVING Clean in Place in Brewery - Barnum Mechanical

Barnum Mechanical

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IMPROVING Clean in Place in Brewery - Barnum Mechanical

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  1. IMPROVINGBREWHOUSE Clean in place systems Barnum Mechanical (800) 922-7686 www.barnummechanical.com

  2. Brewers spend an inordinate amount of time cleaning. • It can be time consuming, hazardous, boring...and frustrating. • A common complaint ofbrewers—especially in breweries that run multiple batches through the brew house between clean-in-place (CIP) runs—is that soil can’t be effectively removed with CIP alone. • Instead, brewers find themselves physical-lyscrubbing kettles after CIP to remove the remaining soil. • Protein tends to bind to metal, and alkalinity alone will not break the bond. • The soil is typically very soft and wipes off easily with a sponge or cloth, but is not removed sufficiently with the spray from the CIP nozzle

  3. Many brewers accept this annoyance as “just the way it is,” but more and more are discovering that adding hydrogen peroxide (H 2O2) to an alkaline cleaning solution can assist in removing protein and calcium deposits in brew house cleaning

  4. BREWHOUSECLEANING CHALLENGES • Chlorinated caustic cleaners, once popular for breweries were found to cause serious damage to stainless steel, including pitting and stress corrosion cracking (SCC). • Many brewers have since discontinued using chlorinated alkaline cleaners. Non-caustic, oxygenated alkaline powdered cleaners introduced in the 1990s are still very effective and are somewhat safer to use from a PPE (personal protective equipment) standpoint. • These cleaners were well received by small craft brewers and became wildly popular with home brewers.

  5. With the rapid growth of the craft brewing industry, however, craft brewers graduating to larger brewing systems are finding that powdered cleaners are not as user-friendly as they were on a smaller brew system. Even if the brewery does not have a dedicated CIP system, liquids tend to be easier to measure and dispense than powdered products, and liquids do not have to be dissolved into water.

  6. Mash Tun Mash tuns and lautertuns are typically not that difficult to clean because there is not as much heat required in the mash compared to the kettle, but protein in the malt can cling to the bottom of mash tun screens. Many mash tuns are manufactured with spray nozzles that clean the top of the mash screens but not the bottom. Often the screens have to be removed and scrubbed by hand to remove the soil from the bottom of the screens.

  7. Kettle The primary issue in the kettle is that soil tends to bake on to heated areas, and calcium also tends to precipitate there.Amber protein stains remain after CIP, and the brewer will often have to climb inside the kettle and scrub off the remaining soil that was not removed during cleaning.Acid is the best way to remove white calcium deposits on the jacket, but this requires a separate cleaning step. For direct-fired and immersion coil heated kettles and calandrias, there is so much heat applied to boil the wortthat the baked-on soil often turns to carbon and is very difficult to remove. A concentrated caustic solution will remove the black Charcoal-like deposit. In calandrias, the deposit can become so hard that drill bits will break off trying to remove plugged tubes

  8. Heat Exchanger The heat exchanger can be difficult to clean and impossible to inspect unless it is taken apart. It can contaminate beer if not properly cleaned and sanitized prior to sending wort to it. Hops can clog the heat exchanger as well.

  9. USING H2O2 AND CAUSTIC In recent years, the addition of either peraceticacid or hydrogen peroxide has been found to greatly assist the displacement of protein deposits when added to sodium and potassium hydroxide cleaning solutions at the point of use. Unfortunately, Hydrogen peroxide is not stable at high pH, so it Must be added to the cleaning solution just before turning on the pump. Caution: Combining the concentrates results in a violent reaction, so before starting the CIP, make sure the caustic is in solution and mixed well when adding the hydrogen peroxide.

  10. Are youLooking for Safe and Effective CIP for your Brewery Contact us at Barnum Mechanical Inc. (800) 922-7686 3260 Penryn Road, Loomis, California 95650

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